Pear, Cranberry and Ginger Stewed Fruit Compote (GF)
Stewed fruit compote is great to have on hand as its versatility means you can serve it with yogurt or porridge for breakfast or over ice cream for an after-tea treat as featured in The Guardian last weekend. I used pears and cranberries which are both in season at the moment. Apples would also work well.
2 tablespoons butter
50ml / 2fl oz water
50g / 2oz caster sugar
2 teaspoons stem ginger, finely chopped
½ vanilla pod, sliced lengthways
½ lemon, zested and juiced
2 large pears, peeled, cored and thinly sliced
25g / 1oz dried cranberries
Cook over a medium heat
1. In a large pan, heat the butter over a medium heat until melted. Then stir in the water, caster sugar, stem ginger, vanilla pod and seeds, lemon juice and zest and allow to heat until it starts to bubble around the edges.
2. Add the pears and cranberries, then gently stir to coat with syrup. Turn the heat down to low and simmer until the pears soften. This will take approximately 20 minutes.
3. Remove the vanilla pod, then allow to cool in the fridge before serving.